Paprika Hake with Fennel Cream and Roasted Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a sheet pan with parchment paper or lightly grease it with a little olive oil.

2. 2

   In a bowl, combine the hake fillets with 1 tbsp olive oil, the minced garlic, 1 tsp smoked paprika, lemon zest, 1 tbsp lemon juice, half of the salt, and half of the black pepper. Set aside while you prepare the vegetables.

3. 3

   Place the asparagus on the sheet pan, add 1 tbsp olive oil, a pinch of salt, and the remaining black pepper. Toss well and spread in a single layer. Sprinkle the sliced almonds over one side of the pan so they toast gently.

4. 4

   Roast the asparagus and almonds for 8 minutes at 220 °C / 425 °F. Remove the pan, stir the almonds to prevent burning, and place the hake fillets on the same pan. Roast everything together for 10 to 12 more minutes at 220 °C / 425 °F, until the fish is cooked through and flakes easily.

5. 5

   Meanwhile, heat 1 tbsp olive oil and the butter in a saucepan over medium heat. Add the whole garlic clove, sliced fennel, cauliflower, ground cumin, the remaining 1 tsp smoked paprika, and a pinch of salt. Cook for 5 minutes, stirring, until the fennel begins to soften.

6. 6

   Add the vegetable broth, partially cover, and cook for 10 to 12 minutes, until the cauliflower and fennel are very tender. Remove the garlic clove if you prefer a milder garlic flavor.

7. 7

   Stir in the heavy cream and the remaining 1 tbsp lemon juice. Blend until smooth and silky. Taste and adjust with the remaining salt if needed.

8. 8

   To serve, spoon the fennel-cauliflower cream onto plates. Top with the paprika hake and serve with the roasted asparagus. Finish with the toasted almonds and the reserved fennel fronds.